Description
These Chocolate Banana Muffins are a delightful blend of oat flour and ripe bananas, topped with melty chocolate chips. Easy to prepare and simply irresistible, they make for a great breakfast or afternoon snack.
Ingredients
Scale
- 1 2/3 cups (161g) oat flour
- 1/4 cup (21g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 large egg + 1 egg yolk
- 3/4 cup plain oat milk
- 3/4 cup tightly-packed mashed ripe bananas
- 1/3 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners or lightly grease it.
- In a blender, combine oat flour, cocoa powder, baking soda, and salt. Blend briefly until well mixed.
- Add the egg, egg yolk, oat milk, mashed bananas, maple syrup, melted coconut oil, and vanilla extract to the blender. Blend until smooth, scraping down the sides as needed.
- Evenly distribute the batter into the prepared muffin cups.
- Sprinkle mini semisweet chocolate chips on top of each muffin.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
For best results, use very ripe bananas for enhanced sweetness.
You can substitute the oat milk with any other non-dairy milk if desired.
Store leftover muffins in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 146
- Sugar: 7g
- Sodium: 140mg
- Fat: 5.5g
- Saturated Fat: 4.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg